Cold Comfort Ice Cream: Creative Ice Cream Recipes from Snowy New England

Archive for the ‘Fall’ Category

The best rice pudding I've ever had!

I’ve been making David Lebovitz’s Rice Pudding Gelato ever since I purchased his wonderful book, The Perfect Scoop, a year ago. It immediately jumped out to me because I love gelato and I particularly love this type of rice pudding that Scandinavians call Riskrem. Riskrem is rice pudding as you’ve never had it before and one of my all time favorite desserts. Part of what makes it so special is that freshly whipped cream is folded into the rice pudding, making it both decadent and light as a cloud. Combining my two favorite desserts is brilliant and this recipe captures the very best qualities of rice pudding and ice cream.

This ice cream starts life in the oven.

Part of what makes this ice cream so great is the way it’s prepared and its delicious flavorings. You bake arborio rice with milk, a whole split vanilla bean and some orange rind for an hour and a half until the rice is tender and deeply flavored. The milk infuses with the orange and vanilla flavors creating a rich and complex base.

The best of both worlds, take that Hannah Montana!

Another genius aspect of this recipe is the fact that some of the rice gets put into a blender, creating little nubbly textured grains of rice. Texture is really important in almost all food and ice cream is no exception. With some grains of rice being left whole and some pureed fine, this ice cream has a delightful mouthfeel that’s a joy to eat.

A sprinkling of cinnamon makes it perfection!

Even if you’re not a rice pudding lover, do try this ice cream. I think it’s an improvement on the traditional rice pudding and the subtle nutmeg, vanilla and orange flavorings keep every bite delicious and intriguing. Another great ice cream from David Lebovitz! With him you just can’t go wrong.

Rice Gelato
Adapted from Perfect Scoop.

1/2 cup Italian Arborio rice
3 cups whole milk
3/4 cup sugar
pinch of salt
1 vanilla bean, split in half lenghtwise
Two 1-inch-wide strips of orange zest
5 large egg yolks (save the whites for use later)
1 cup half-and-half or cream
Pinch of freshly grated nutmeg

Preheat the oven to 350. In a 1.75 to 2 quart baking dish, mix together the rice, milk 1/4 cup of the sugar and the salt. Add the vanilla bean and strips of orange zest (I made the mistake of actually scraping out the vanilla, but it’s not really a mistake… it’s delicious.)

Cover the dish with aluminum foil and bake for 1 hour. Remove the rice from the oven and remove the foil. Stir in the remaining 1/2 cup sugar, then continue to bake the rice, uncovered for another 30 minutes.

Remove the rice from the oven a second time, remove the vanilla bean and orange zest and briskly whisk in the egg yolks at once. Then whisk in the half and half or cream and nutmeg.

Puree half of the rice mixture in a blender or food processor until chopped fine then stir it back into the cooked rice.

Chill the mixture in the fridge then freeze it in your ice cream maker according to the manufacturer’s directions.

A New England Classic!

I live in New England (hence the title of my blog) so I couldn’t get away with not including this timeless Vermont classic. Made from good, toasted walnuts and high quality maple syrup it’s just divine. Unfortunately, at most places you order Maple Walnut Ice Cream, the flavor is not so fabulous. To save money, most commercial versions of this flavor use the dreaded cloying and sicky-sweet imposter that is artificial maple flavoring. So even if you’ve tried Maple Walnut Ice Cream in the past and haven’t flipped for it, try this version at home. You’ll think you’ve been transported to a snow dusted Vermont sugar shack!

Toasting the walnuts.

 For this recipe I call for grade B maple syrup. This might be a little bit of a trick to find because most supermarket maple syrups are Grade A dark amber. What’s the difference you ask? Grade B has a darker flavor, with richer caramel notes. This intensified taste really helps in cutting through all of that cream and milk for a more pronounced maple flavor. I found my bottle at Trader Joe’s, but any other specialty food store or gourmet shop would probably carry it. It’s worth searching for, and also tastes great on pancakes, waffles and any other place you would typically pour on the maple syrup!

Just Churned Maple Ice Cream, yum!

I also call for maple sugar in this recipe, for another boost of maple flavor. I found mine at my local grocery store, but I do live in New England. If you live in a part of country or world that doesn’t carry it, again try a specialty food store such as Whole Foods or your local gourmet shop. If all else fails and you still want to make the recipe, maple sugar is also readily available through online vendors.

Maple-Walnut, the perfect winter flavor!

This flavor was very successful, with the maple flavor really shining through the ice cream. Add a substantial portion of toasted walnuts and get ready for a delicious ice cream straight from snowy New England!

Maple Walnut Ice Cream Recipe

Ingredients:

1 1/2 cups heavy cream

1 1/2 cups whole milk

2/3 cup grade B maple syrup

¼ cup maple sugar

5  large egg yolks

pinch of salt

½ teaspoon vanilla extract

½ teaspoon maple extract

¾ cups toasted walnuts

      1.) Combine milk and heavy cream in a medium saucepan and set over medium heat.     Heat until bubbles appear near the rim of the saucepan and steam begins to rinse, but do not let it boil.

2.)    Meanwhile whisk the egg yolks together in a large bowl and gradually add the maple sugar and maple syrup. Whisk the mixture until the yolks look fluffy and turns a lighter yellow color.

3.)    All the while whisking the egg yolk mixture, slowly and gradually add milk mixture and when fully emulsified, pour the mixture back into the medium saucepan. Over low heat constantly mix the base with a spatula or wooden spoon until it thickens slightly and can coat the back of a wooden spoon, about 5-6 minutes.

4.)    Immediately remove from heat and transfer to a large bowl. Add the pinch of salt and extracts and refrigerate 4 hours to overnight. Freeze according to your ice cream machine’s instructions.  When ice cream is ready, add toasted walnuts. Enjoy!

Make it a sundae!

Make a Brazilian Sundae!! So good and unusual, I don’t know how this sundae got its name, but if the Brazilians did invent it they really know what they are doing! Start with a scoop of Maple Walnut Ice Cream, then add a scoop of Coffee and a scoop of Butter Pecan Ice Cream (either homemade or store bought ice cream is fine). Drizzle some caramel sauce spiked with rum and some cold chocolate sauce over it and top with fresh whipped cream and more toasted walnuts. A decadent taste sensation, and not to be missed!

The lighter side– Feel free to reduce the cream to ¼ cup and substitute all whole milk for the rest of the cream in this recipe. If anything it will only make the flavors more intense, which is the reason gelati is often made this way in Italy.

Cinnamon Scoops!

I ended up making this ice cream the day I caught a flight to Orlando for Christmas vacation. I had intended to showcase it as a Christmas flavor, but didn’t have the time unfortunately. Not that Cinnamon Ice Cream is exclusively for the holidays, but this ice cream tastes great on top of all sorts of seasonal desserts! From chocolate cake to apple pie, Cinnamon Ice Cream is a genial sort of fellow who seems to be compatible with just about everyone. And even if you have nothing to accompany it, don’t write off Cinnamon Ice Cream as boring or bland. It is really, surprisingly delicious and satisfying. It is a classic and simple favorite!

Little sticks of flavor!

Part of the simple genius of this recipe lies in the use of real cinnamon sticks to flavor the base. You coarsely crush up about five 3 inch cinnamon sticks and add them to a warm milk/cream mixture. Then you just take the mixture off the heat, put the lid on, and let the whole thing sit for a few hours to allow the flavors to marry and ripen. The result is a cinnamon flavor thats sweet with just the mildest touch of heat.

Cinnamon au naturel.

I also add about a teaspoon of ground cinnamon after I finish cooking the ice cream base. It boosts the cinnamon flavor, and adds a nice speckly color not unlike the look of vanilla bean ice cream. I also think it gives the ice cream a slightly grainy “mouthfeel” that I enjoy. It’s not dissimilar to the textural feel that cocoa powder gives to ice cream, but if you prefer a smoother ice cream feel free to omit it. Just add more cinnamon sticks in the beginning half of the recipe.

Cinnamon swirly!

This ice cream is a no brainer because it tastes like the classic combination of cinnamon/sugar. I think that sometimes in our quest for new flavors we overlook how truly great time honored flavors can be. Cinnamon Ice Cream is one such flavor, and can be adapted in many different ways. So try it this winter, either alone or atop one of the season’s many pies, cakes or crisps. Either way it’s a foolproof winner, and a recipe I think you’ll find useful and versatile for years to come.

Cinnamon Ice Cream

Ingredients:

 1 ½ cups whole milk

1 ½ cups heavy cream

1/2 cup sugar

3 tablespoons light brown sugar

5 large egg yolks

pinch of salt

5 cinnamon sticks, coarsely crushed

1 teaspoon ground cinnamon

1.)    Place milk, cream and cinnamon sticks in a saucepan over medium heat. Bring to the barest simmer for a few minutes and then cover the mixture, take it off the heat, and let it steep for 1-3 hours.

 2.)    After steeping, strain out cinnamon sticks. Heat the cinnamon milk mixture in a medium saucepan and set over medium heat. Heat until bubbles appear near the rim of the saucepan and steam begins to rinse, but do not let it boil.

 3.)    Meanwhile whisk the egg yolks together in a large bowl and gradually add both sugars. Whisk the mixture until the yolks look fluffy and turn a pale yellow color.

 4.)    All the while whisking the egg yolk mixture, slowly and gradually add cinnamon milk mixture and when fully emulsified, pour the mixture back into the medium saucepan. Over low heat constantly mix the base with a spatula or wooden spoon until it thickens slightly and can coat the back of a wooden spoon, about 6-7 minutes.

 5.)    Immediately remove from heat and transfer to a large bowl. Add the pinch of salt and ground cinnamon and refrigerate 4 hours to overnight. Freeze according to your ice cream machine’s instructions. Enjoy!

Make it a sundae!

With Cinnamon Ice Cream, the sky’s the limit on sundae combinations! One of my favorites would have to be Cinnamon Ice Cream, drizzled with a whisky caramel pecan sauce (Perfect Scoop author David Lebovitz has a great recipe!), caramelized apples and whipped cream. If you’re a fan of Mexican chocolate, try it with hot fudge or as a part of a brownie sundae!

Another great Christmas flavor!

“Chestnuts roasting on an open fire….”

You can finish the rest, I’m sure! This ice cream might seem unconventional to anyone from America, but it’s a staple in France and all over Europe. Sweetened chestnuts in desserts in general are very common in the old country. And for good reason- they taste delicious! I wasn’t sure how this ice cream was going to taste but I ended up loving it. It ended up being an interesting, sweet and nutty flavored ice cream with great Chestnut flavor. Chestnuts are also so deeply evocative of the Christmas season. They spark warm memories of Christmas eves spent by the fireplace singing Christmas carols- even if those memories never happened! It’s just the perfect ice cream flavor for Christmas.

Nutty and sweet, just like me!

I recently found out a interesting piece of history on chestnuts in America. The reason why they are so ubiquitous in Europe and foreign here is that in the early 1900’s there was chestnut blight that effectively wiped out every American chestnut tree. The blight was accidentally introduced through imported chestnut lumber and by 1940 there were no surviving chestnut trees left. If the blight hadn’t happened, who knows, chestnuts might be as popular here as they are in England, Italy and France. In fact, when looking at recipes from before the blight, chestnuts were a commonplace ingredient.

My own personal bowl of ice cream!

This recipe calls for pureed, unsweetened chestnuts which can be a bit of a devil to locate. I found mine at a specialty food store. I’m pretty sure they carry them at Whole Foods, so you should check them out too. I’d used marrons glaces, or candied chestnuts, previously when making this recipe, but comparing the two I prefer the use of the unsweetened puree. I think it gave the ice cream a stronger and cleaner Chestnut flavor while allowing me to be in control of the sweetness levels.

Way better than roasted chestnuts.

This ice cream flavor surprised me by really standing out as one of my favorite flavors. I think I’m going to have to make it a new Christmas tradition, actually. I also think I might start cooking with chestnuts more in both sweet and savory applications. It’s flavor you just have to try for yourself, and what better time than Christmas!

Chestnut Ice Cream

Ingredients:

1 ½ cups whole milk

 1 ½ cups heavy cream

2/3 cup sugar

5 egg yolks

¾ cup unsweetened chestnut puree

1 tablespoon rum

½ teaspoon vanilla extract

pinch of salt

1.) Combine heavy cream and milk in a medium saucepan and set over medium heat.    Heat until bubbles appear near the rim of the saucepan and steam begins to rinse, but do not let it boil.

2.)    Meanwhile whisk the egg yolks together in a large bowl and gradually add the sugar. Whisk the mixture until the yolks look fluffy and turn a pale yellow color.

3.)    All the while whisking the egg yolk mixture, slowly and gradually add milk mixture and when fully emulsified, pour the mixture back into the medium saucepan. Over low heat constantly mix the base with a spatula or wooden spoon until it thickens slightly and can coat the back of a wooden spoon, about 5-7 minutes.

4.)    Immediately remove from heat and transfer to a large bowl. Add the pinch of salt and chestnut puree and puree until smooth in blender, making sure lid is on very tight. Transfer to a bowl and add rum and vanilla extract, refrigerate 4 hours or overnight. Freeze according to your ice cream machine’s instructions. Enjoy!

Make it a sundae!

 If you’ve never tried chocolate and chestnuts together than you’re in for a great treat! It’s a classic combination that’s a Christmas tradition in many European countries. Try this ice cream with this delicious Salted Milk Chocolate Sauce from Food and Wine Magazine and Chef Matthew Rice:

MILK-CHOCOLATE SAUCE

  1. 1/2 cup packed light brown sugar
  2. 1/2 cup light corn syrup
  3. 1/3 cup heavy cream
  4. 1 tablespoon unsweetened cocoa powder
  5. 1 cup high quality milk-chocolate chips, such as Ghiradelli or Scharffen Berger
  6. 1/4 teaspoon pure vanilla extract
  7. 1 teaspoon coarse sea salt, such as Maldon

 

1.) Make the milk-chocolate sauce: In a small saucepan, bring the brown sugar, corn syrup, heavy cream and cocoa powder to a simmer. Cook over moderately high heat until the sugar is dissolved, about 1 minute. Remove from the heat. Stir in the chocolate chips and vanilla until smooth. Pour the sauce into a small pitcher and let stand until cooled slightly, about 30 minutes. Stir in the salt just before serving.

 Lighten up!– To lighten this recipe you could easily convert this recipe into a gelato by reducing the heavy cream to a ¼ cup and filling the rest in with whole milk.

A cake made into ice cream!

I was inspired to make this ice cream after looking at a recipe for a very popular Pear and Dried Cherry Frangipane Cake from the December 2003 issue of Bon Appetit Magazine. Here’s the link if you’re interested in the cake-

http://www.epicurious.com/recipes/food/views/Pear-and-Dried-Cherry-Frangipane-Cake-108972

The cake was listed as a part of a Christmas Tree Trimming Party and I thought it looked so perfect for Christmas with its copious nuts and fruits sparkling like plump jewels. I knew I had to see if I could ice-creamify it! I made an almond flavored ice cream base and then added some amaretto macerated dried cherries and some pears lightly sauteed in a bit of butter and a light sprinkling of cinnamon. I actually haven’t made the cake yet, but I’m proud to say that this ice cream twist on the original was very delicious and complex!

The almond infused base.

The word “frangipane” simply refers to any recipe with almonds as the base. Most of the time, an Italian almond paste is used. For my recipe I wanted to infuse the flavor of almonds right into the base of my ice cream. I ended up steeping some toasted almonds with the milk and the cream and then pureeing the mix in a blender before straining the almonds back out. I’ve used this method before in my Hazelnut-Frangelico Ice Cream, and it’s a great way to infuse the base of your ice cream with a rich, nutty flavor. It’s a little extra effort, what with the steeping and the pureeing and all, but the results are completely worth it!

Almonds and cherries and pears- Oh my!

 I wanted to give the dried cherries in this recipe some moisture and extra flavor so I boiled and then let them sit in some Amaretto. This process, also know as maceration, made the cherries plump and juicy and prevented them from freezing rock hard in the ice cream. You could use any alcohol for the maceration process, but Amaretto worked particularly well here as it’s an almond flavored liquer. The Amaretto flavor married very well with both the roasted almonds in the base and the dried cherries.

A Tree-Trimming Ice Cream!

 This ice cream is another great choice for the Christmas season. The flavors of roasted almonds, buttery pears and juicy, Amaretto soaked cherries were perfectly complementary to each other. I think next year I’ll make this ice cream with the cake it was inspired from and serve them together as part of my own tree trimming party! Somehow the nuts and the dried fruits and pears say “Christmas” in a way that seems to be etched into our collective psyche. Like our need for fruitcake at this time of year, despite the fact that almost no one seems to like it! So use that old fruitcake as door jamb or a bookend or an anchor for your yacht and make this fresher and more vibrant homage instead. Season’s Greetings!

Frangipane Ice Cream

 Ingredients:

2 cups almonds, toasted

3 cups half and half

½ cup heavy cream

2/3 cup sugar

6 large egg yolks

pinch of salt

1/3 cup Amaretto or other almond flavored liquor

¼ teaspoon almond extract

1 ripe pear

¼ cup dried cherries

pinch of cinnamon

pat of butter

1.)    Place 1 3/4 cups toasted almonds and half and half in a saucepan over medium heat. Bring to the barest simmer for a few minutes and then cover the mixture, take it off the heat, and let it steep for an hour.

2.)    Pour the almond mixture in two batches into a blender with a sturdy lid. Process in blender until pureed. Then, set a sieve lined with cheesecloth over a medium bowl and carefully pour pureed mixture into sieve. Gently squeeze the cheesecloth to extract as much milk from the mixture as possible, discarding the almond solids. You should have approximately 2 ½ cups of almond milk. If you have less, add more milk or half and half to make up for the desired amount.

3.)    Combine almond milk and heavy cream in a medium saucepan and set over medium heat. Heat until bubbles appear near the rim of the saucepan and steam begins to rinse, but do not let it boil.

4.)    Meanwhile whisk the egg yolks together in a large bowl and gradually add the sugar. Whisk the mixture until the yolks look fluffy and turn a pale yellow color.

5.)    All the while whisking the egg yolk mixture, slowly and gradually add almond milk mixture and when fully emulsified, pour the mixture back into the medium saucepan. Over low heat constantly mix the base with a spatula or wooden spoon until it thickens slightly and can coat the back of a wooden spoon, about 4-5 minutes.

6.)    Immediately remove from heat and transfer to a large bowl. Add the pinch of salt and almond extract and refrigerate 4 hours to overnight. Freeze according to your ice cream machine’s instructions. After freezing, stir in remaining 1/4 cup toasted almonds, sautéed pears and Amaretto cherries. Enjoy!

 Amaretto Cherries

 1.)    Combine dried cherries and Amaretto in a small saucepan. Bring to a boil and simmer for two minutes. Remove from heat and let sit for a few hours. You can make this up to a day ahead.

 Sautéed Pears

 1.) Chop the ripe pear into ½ inch cubes. Sauté in a pan over medium heat with a bit of butter until cooked all the way through and beginning to brown. Add a dash of cinnamon and sprinkling of extra sugar, stirring well. Cool to room temperature.

Make it a sundae!

This flavor is very complex, so I’d be hesitant to add a sauce. I’m afraid a sauce would mask instead of enhancing the rich and complex flavors of this ice cream. I do think that an amaretto, frangelico, or even a bourbon spiked whipped cream would be unbelievably good dolloped on top.

Happy Thanksgiving!

 

I thought up this recipe one day while I was shopping for calvados at my local liquor store. They had a little bin of liquor nips to choose from for only $1 each. I ended up picking up a tiny bottle of honey flavored Wild Turkey liquor on a whim. I’d never really heard of this brand before, but I loved the fun name! One day when I was brainstorming for possible Thanksgiving flavored ice creams, my mind suddenly wandered back to the little unopened bottle of Wild Turkey in my cabinet. Eureka! The perfect flavor for Thanksgiving and a playful homage to the big roast bird. I added pecans because not only do they complement the Wild Turkey, but they remind me of good ol’ American pecan pie, another Thanksgiving staple.

 

I tamed the Wild Turkey!

 

I actually live in area that has lots of real wild turkeys roaming around. The first time I saw them I was intrigued and  foolishly tried to call them over to me. Big mistake. As I soon discovered, wild turkeys are very aggressive and territorial. They tried to attack me and had I not found a stick to defend myself with, I surely would have been turkey-chow. Whenever I see a turkey now, I can’t help but chuckle to myself in revenge and think of cranberry sauce and gravy.

 

Toasted pecans

 

As always, I recommend toasting and cooling the pecans before adding them to the ice cream. Toasting nuts and spices is an incredible flavor booster. It somehow makes them taste more buttery and definitely adds a succulent roasty flavor.

 

Churn it up!

 

The Wild Turkey, a type of bourbon, tasted wonderful in the vanilla scented ice cream. The use of honey flavored Wild Turkey paired particularly well with the sweetness of the ice cream and the buttery crunch of the toasted pecans. It ended up tasting like a very adult, frozen reimagined pecan pie. As you may have noticed, I tend to use a lot of liquors in my recipes (I’m not a boozer, I swear!). My reason for this is that liquors are simply one of the greatest flavor enhancers you can use in ice cream. And let me tell you, this fun and delicious Thanksgiving recipe proves it. Needless to say, at my house we all “gobbled” it up! I hope you enjoy it as much as I did, and have a happy Wild Turkey Day!

 

Wild Turkey and Pecan Ice Cream Recipe

Ingredients:

1 1/2 cups heavy cream

1 1/2 cups whole milk

2/3 cup white sugar

5  large egg yolks

pinch of salt

½ teaspoon vanilla extract

2/3 cup toasted chopped pecans

 

      1.) Combine milk and heavy cream in a medium saucepan and set over medium heat.     Heat until bubbles appear near the rim of the saucepan and steam begins to rinse, but do not let it boil.

 

2.)    Meanwhile whisk the egg yolks together in a large bowl and gradually add the sugar. Whisk the mixture until the yolks look fluffy and turn a pale yellow color.

 

3.)    All the while whisking the egg yolk mixture, slowly and gradually add milk mixture and when fully emulsified, pour the mixture back into the medium saucepan. Over low heat constantly mix the base with a spatula or wooden spoon until it thickens slightly and can coat the back of a wooden spoon, about 6-7 minutes.

 

4.)    Immediately remove from heat and transfer to a large bowl. Add the pinch of salt, vanilla extract and bourbon and refrigerate 4 hours to overnight. Freeze according to your ice cream machine’s instructions.  When ice cream is ready, add chopped pecans. Enjoy!

 

Make it a sundae!

 

You could bring out the pecan-pie flavors in this ice cream even more by creating a pecan pie sundae! Drizzle this ice cream with homemade butterscotch sauce or dulce de leche flavored with a few pinches of ground cinnamon and cloves. Top with more toasted pecans and whipped cream. Garnish with a few pie crust pieces, baked until golden brown and cooled. Enjoy!

 

The lighter side– Feel to substitute whole milk or half and half for the heavy cream in this recipe. If anything it will only make the flavors more intense, which is the reason gelati is often made this way in Italy.

100_1392

Golden molasses-y swirl!

This ice cream flavor was inspired by of all things- Cracker Barrel Restaurant. I’m a foodie through and through, but I’m not ashamed to admit that I have a soft spot in my heart for this restaurant. I can best describe Cracker Barrel in one word- cheesy. And I mean this in the best of ways. The gift shop? Pure cheese. The food? Even cheesier (particularly their velveeta laden mac and cheese-yum!). I know very well that it isn’t “good food” but damn it, I like it anyway. Especially the ice cream sundae in the frosty mug with sorghum molasses on top. Straight up down-home deliciousness. I like it so much, that one time I asked my waiter if I could buy some sorghum molasses from the restaurant. They wouldn’t sell it to me, those stinkers, so I ended up buying it over the internet. As soon as it arrived I knew I had to create an ice cream flavor that revolved around the sorghum. It ended up being as beautiful as was delicious.

100_1383

The Sorghum Syrup.

You might be wondering, what does sorghum syrup taste like? Well it depends on the brand that you get, but generally it tastes like a very mild molasses. Sort of a cross between molasses and golden syrup, if you’ve ever had that. It’s a unique flavor that tastes great on ice cream because it’s assertive without being overpowering the way that a stronger brand of molasses might be. If you live in the south (which I obviously don’t) you may even find it readily at your local grocery store. If not, it’s completely available to order from a variety of online vendors over the internet. When adding the swirl to the ice cream, I layered the ice cream base in three layers, with two layers of sorghum in between. Then, I gently swirled and folded the ice cream over a few times with my spoon. It’s a delicate balance, you want to make sure the sorghum gets swirled throughout the base but not incorporated so much that you get sorghum ice cream.

100_1388

The Spice Ice Cream.

In the ice cream base I wanted something that would complement the sorghum and without being too overpowering. I decided on a blend of traditional pumpkin pie spices which worked very nicely with the mild molasses flavor in the swirl. I used a blend of freshly ground cinnamon, cloves, nutmeg, and allspice. If you can, I would definitely recommend buying your spices whole and then grinding them fresh in a spice mill or coffee grinder. It makes such a difference in flavor!

100_1391

Syrup and spice.

This ice cream tasted warm and autumnal with its blend of fall spices and its undertone of molasses flavor. It’s a great ice cream to make during the fall and winter. It will make you feel cozy and remind you of a freshly baked spice cake or pumpkin pie. I definitely think I elevated my favorite sundae at Cracker Barrel, while staying true to the heart of what I loved about the original. Make this ice cream if you’re looking for a treat that’s both comforting to eat and gorgeous to look at.

Spice Ice Cream with Sorghum Swirl Recipe

Ingredients:

1 1/2 cups heavy cream

1 1/2 cups whole milk

2/3 cup light brown sugar

5  large egg yolks

pinch of salt

½ teaspoon ground cinnamon

heaping ¼ teaspoon freshly ground nutmeg

heaping ¼ teaspoon freshly ground cloves

heaping ¼ teaspoon freshly ground allspice

¼ cup sorghum syrup or molasses or regular molasses if unavailable

  1.) Combine milk and heavy cream in a medium saucepan and set over medium heat.     Heat until bubbles appear near the rim of the saucepan and steam begins to rinse, but do not let it boil.

2.)    Meanwhile whisk the egg yolks together in a large bowl and gradually add the sugar. Whisk the mixture until the yolks look fluffy and turn a pale yellow color.

3.)    All the while whisking the egg yolk mixture, slowly and gradually add milk mixture and when fully emulsified, pour the mixture back into the medium saucepan. Over low heat constantly mix the base with a spatula or wooden spoon until it thickens slightly and can coat the back of a wooden spoon, about 6-7 minutes.

4.)    Immediately remove from heat and transfer to a large bowl. Add the pinch of salt and spices and refrigerate 4 hours to overnight. Freeze according to your ice cream machine’s instructions.  When ice cream is ready, layer ice cream and sorghum or molasses in a pre-frozen, cold container. Gently swirl and fold over the ice cream and swirl layers until the sorghum is well swirled throughout but not fully incorporated. Enjoy!

Make it a sundae!

I think that this ice cream would taste fabulous with a bourbon-caramel sauce drizzled over the top. Add plenty of toasted pecans and whipped cream for a autumn/winter sundae taste sensation.

The lighter side– Feel to substitute whole milk or half and half for the heavy cream in this recipe. If anything it will only make the flavors more intense, which is the reason gelati is often made this way in Italy.